What are the responsibilities and job description for the Banquets Sous Chef (OEM) position at Omni Hotels & Resorts?
Omni Atlanta Hotel at Centennial Park
Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline and picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center and is in close proximity to the Mercedes-Benz Stadium.
Associates enjoy a fun, dynamic and exciting work environment, comprehensive training, and mentoring, along with the pride that comes from working for a company with a reputation of exceptional service. We embody a culture of respect, gratitude, and empowerment. If you are a friendly, motivated person, with a passion to serve, the Omni Atlanta Hotel at Centennial Park may be your perfect match!
Banquet Sous Chef
Overview:
The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Responsibilities:
* Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
* Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.
* Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
* Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
* Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
* Maintain up to date knowledge of the local competitor's food production and offerings.
* Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
* Conduct/attend all required department training and meetings.
* Perform any other duties required by management.
Qualifications:
* Candidate must have at least 3 years' experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
* Large convention hotel / high volume business experience strongly preferred.
* Bachelor's Degree or Equivalent.
* Union environment experience preferred.
* Must be competent in culinary creativity as demonstrated by cooking test.
* Strong knowledge of food cost and inventories.
* Must possess the ability to handle stressful and busy hotel operations.
* Ability to always maintain a positive and professional demeanor and composure.
* PERKS AND BENEFITS:
A culture of fun, inclusion, and growth
Complimentary meals
Health Insurance and matching 401(k) after one year
Generous Paid Time Off offered after 90 days
Performance-driven, ALL-IN culture
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.
Omni Hotels & Resorts is an equal opportunity employer.
Omni Hotels & Resorts is an equal opportunity employer.